Uncommon flavors is the common theme among ice creams debuting this season. Olive oil, anyone? Here’s a sampling.

ODDFELLOWS ICE CREAM COMPANY A second store owned by Sam Mason and Mohan Kumar and his wife, Holiday, opens Friday. This one, in a tiny space, offers flavors like burned marshmallow and Thai iced cream: 75 East Fourth Street (Second Avenue), 917-475-1813, oddfellowsnyc.com.

HIGH ROAD CRAFT ICE CREAM This Atlanta company run by a chef is introducing flavors using ingredients from Fairway markets. Olive oil is the best, but the fig with saba is good, too. Some others tend to be a tad sweet: $5.99 a pint at Fairway, highroadcraft.com.

GREENFIELD ICE CREAM Denise Tavani and her partners in Tuxedo, N.Y., wanted ice cream without gums or additives. So they started from scratch, pasteurizing their own cream. The results are lovely, in flavors like salted caramel, ginger and mint chip, all sold for $6.99 a pint at Fairway’s Red Hook and suburban markets and $8 a pint online, greenfieldicecream.com.

McCONNELL’S FINE ICE CREAMS Dark chocolate paso brittle, Turkish coffee and olive oil with salted almonds are some of the ice creams churned by this venerable Santa Barbara, Calif., company, which made its own base long before others took that approach: $10 a pint, mcconnells.com.

Image

Sugary pralines from Brennan's of Houston.CreditTony Cenicola/The New York Times

To Give: Houston Pralines to Ship From Their Texas Home

A dozen sugary pralines come nestled in a gift box as an indulgent Mother’s Day gift. It’s the first time these pralines, served at Brennan’s of Houston, have been sold outside the restaurant. They are velvety, somewhat soft and truly irresistible: $24.99 plus shipping, brennanshouston.com.

To Tap: A Classic Cookbook Condensed Into an App

The “Joy of Cooking” is now available as an iPad app. As in the book, the fire hose of information — how to frost a cake, make salt-cured lemons, field-dress a gut-shot animal — is overwhelming, but the digital design makes it easier to navigate through 4,500 recipes and numberless tips. (Though if you’re looking for something specific — say, a lemon dessert — you’ll have to work around the search function, which turns up every dessert recipe that contains lemon.) The app is based on the 2006 edition, not the unpopular 1997 rewrite that eliminated much of Irma Rombauer and Marion Rombauer Becker’s motherly bossiness. Timers, menus, shopping lists and voice control are bundled in, along with color photography: $9.99 from Apple’s App Store.

Image

A sausage sandwich from Meat Hook Sandwich Shop.CreditEvan Sung for The New York Times

To Savor: Sandwich Shop Coming to Brooklyn Kitchen

Tom Mylan and his partners at the Meat Hook in Brooklyn Kitchen in Williamsburg are opening a sandwich shop on Saturday. The specialties are subs like roast pork, chicken and sausage: Meat Hook Sandwich, 495 Lorimer Street (Hope Street), Williamsburg, Brooklyn; 718-302-4665.

Image

Patrick Watson of Stinky Bklyn.CreditHiroko Masuike/The New York Times

To Select: Wine and Stinky Cheese Travel to Manhattan

Patrick Watson, who owns Stinky Bklyn, a cheese and charcuterie shop, and founded the wine shop Smith & Vine, has opened a Stinky Bklyn and a new wine and spirits shop in Manhattan. The 3,000-square-foot wine shop contains more than 1,000 labels. “I like to say I’m taking a wine-list approach to retail here, giving the story of the wine,” Mr. Watson said. He’s even set up a section for wines grouped by geology, that is, the type of soil that produced the grapes. Next door is the cheese shop, with charcuterie, Brooklyn-made foods, Dough doughnuts and 10 taps for growlers: Back Label Wine Merchants, 111 West 20th Street, 212-229-9463; Stinky Bklyn, 107 West 20th Street, 212-243-2873, stinkybklyn.com.

Correction:May 7, 2014

An earlier version of a photo caption with this column misidentified the owner of Stinky Bklyn, a cheese and charcuterie shop. The owner is Patrick Watson, not Patrick Wilson.

A version of this article appears in print on , on Page D3 of the New York edition with the headline: New Ice Cream Flavors Debut This Season, Houston Pralines and More. Order Reprints | Today’s Paper | Subscribe